Best 3 Lemon Fruit Tart Recipes
Indulge in a delightful culinary journey with our tantalizing Lemon Fruit Tart recipes, a symphony of flavors that will tantalize your taste buds. Embark on a delectable adventure as we guide you through a variety of recipes, each showcasing the vibrant essence of lemon and the versatility of this citrus gem. From the classic French Lemon Tart, a timeless masterpiece of pastry and citrusy perfection, to the rustic charm of the Italian Lemon Ricotta Tart, a delightful symphony of creamy ricotta and bright lemon zest, our collection offers a taste of culinary heaven. Discover the secrets of the Meyer Lemon Tart, a delightful twist on the classic, where the unique aroma and flavor of Meyer lemons shine through. For those who prefer a gluten-free indulgence, the Gluten-Free Lemon Tart offers a symphony of zesty lemon and a crispy almond crust that cater to dietary preferences without compromising on taste. And for a refreshing twist, the Lemon Blueberry Tart combines the tangy sweetness of blueberries with the vibrant zest of lemon, creating a vibrant burst of flavors in every bite. Each recipe is meticulously crafted to ensure a perfect balance of flavors, textures, and visual appeal. Join us on this culinary expedition as we explore the world of Lemon Fruit Tarts, where every bite is a celebration of citrusy delight.
Here are our top 3 tried and tested recipes!
LEMON FRUIT TART
Tangy and sweet, bursting with fresh fruit flavor. The original recipe calls for blueberries, but I use whatever fruit is seasonal. Strawberries, peaches, and raspberries all work well. Also, change the lemon filling to lime, then use fresh mango -- divine! I use my homemade apricot jam to glaze the fruit (recipe #246688). Dessert recipe from "The Simple Art of Perfect Baking" by Flo Braker.
Provided by Susiecat too
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Position rack in lower third of oven, preheat 375 degrees F.
- Roll pastry dough to fit 9-inch tart (quiche) pan with removable bottom, press into pan and trim overhang.
- Bake in preheated oven for 10-12 minutes, or until surface of dough no longer looks raw or shiny.
- Remove from oven to a cooling rack while preparing filling.
- Place eggs in small bowl and whisk to combine.
- Pour in the sugar and whisk. Add lemon juice, whisk again.
- Add cooled melted butter and lemon zest, blend.
- Pour filling into partially baked pastry shell.
- Return to 375-degree oven, bake for 16-18 minutes longer, or until crust is golden and filling is set (it bubbles toward the end of baking.).
- Remove and cool on a rack for 10 minutes.
- Carefully release metal rim, and finish cooling to room temperature.
- Heat the apricot jam just until melted but not bubbly hot.
- Pour into a large bowl and toss gently with fresh fruit.
- Spread fruit over cooled tart.
- Best served the same day.
Nutrition Facts : Calories 108.7, Fat 4.7, SaturatedFat 2.7, Cholesterol 45.4, Sodium 14.3, Carbohydrate 16.5, Fiber 0.1, Sugar 14.6, Protein 1.2
LIMONCELLO AND LEMON CREAM FRUIT TART
I haven't tried this, but Rachael Ray just fixed it on her 30-minute meals show and it looks delicious!
Provided by VctrnRse
Categories Tarts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur.
- In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine.
- Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.
LIMONCELLO AND LEMON CREAM FRUIT TART
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.
Tips:
- Use fresh lemons. Fresh lemons will give your tart the best flavor. If you can, buy organic lemons to avoid pesticides and waxes.
- Zest the lemons before juicing them. This will help to release the essential oils in the lemon zest, which will give your tart a more intense flavor.
- Don't overmix the batter. Overmixing the batter will make the tart tough. Mix just until the ingredients are combined.
- Blind bake the tart crust before filling it. This will help to prevent the crust from becoming soggy.
- Let the tart cool completely before serving. This will help the filling to set and the flavors to develop.
Conclusion:
This lemon fruit tart is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy lemon filling and buttery crust, this tart is sure to be a hit with everyone who tries it.
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